2 tbsp. butter
1 med. (1 c.) onion, sliced
1/2 c. chopped celery
3 c. peeled diced cooked potatoes (about 1 lb.)
2 c. milk
2 c. (1 lb.) cream style corn
2 c. (8 oz.) shredded Cheddar cheese
chopped parsley

In saucepan melt butter; saute onion and celery until tender. Add potatoes, milk and corn. Heat to serving temperature. Remove from heat and stir in Cheddar cheese until melted. If necessary, return to low heat to finish melting cheese.